Yemenite Zhug

Name: Jemenitisches Zhug
Total time: 15 min
Ingredients: 150 g Grüne Jalapeños; 80 g Frischer Koriander; 30 g Knoblauch; 6 g Gemahlener Kreuzkümmel; 3 g Gemahlener Kardamom; 100 ml Olivenöl; 40 ml Zitronensaft; 8 g Salz

Sauce / DipOtherCold SmokingEasy15 minutes

Fiery Yemenite chili sauce with fresh coriander and green jalapeños, indispensable with falafel and grilled meat.

Ingredients(for 0.5 kg)

Green jalapeños150 g

Fresh coriander80 g

Garlic30 g

Ground cumin6 g

Ground cardamom3 g

Olive oil100 ml

Lemon juice40 ml

Salt8 g

Instructions

Preparation

5 Minuten

Wash jalapeños, remove stems and deseed if desired. Wash coriander and roughly chop stems. Peel garlic.

Blending

3 Minuten

Add jalapeños, coriander, garlic, cumin, cardamom and salt to a blender and pulse to a coarse paste.

Finishing

2 Minuten

Add olive oil and lemon juice to the paste and briefly blend further until a homogeneous but slightly coarse sauce forms.

Seasoning

2 Minuten

Taste the sauce and adjust with salt or lemon juice if needed. Serve immediately or store in the fridge for up to 5 days.

Pro Tip

For less heat, remove the jalapeño seeds. For maximum spiciness, simply use whole pods.

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